According to current Spanish regulations, Rio quality saffron is classified as inferior compared to Superior or Coupe quality. Nevertheless, it contains adequate levels of Crocin (responsible for color), Picrocrocin (flavor), and Safranal (aroma) to meet the needs of most consumers looking for exceptional quality at a more affordable price.
Marosa Saffron's Rio quality saffron has stigmas with significant breakage. This means that the saffron threads are damaged and not complete.
The color of saffron in this category is usually less intense compared to higher-quality saffron. It may be a lighter saffron red or even show signs of discoloration.
The saffron has a less potent saffron aroma and flavor compared to higher categories. The intensity of these attributes is noticeably reduced.
Due to its inferior quality, it is used in industrial applications or in products where less saffron aroma and flavor are required. It is not suitable for gourmet culinary uses.